Cheesy Eggplant Squash Bake
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It's easy to get everybody to eat their veggies when we serve 'em up in such an appealing combination. Southern cooks have been making a version of Cheesy Eggplant Squash Bake for years, and now we're lucky to be in on their secret.
What You'll Need
- 1/2 cup (1 stick) butter
- 1 medium-sized eggplant, peeled and cut into ½-inch chunks
- 4 medium-sized yellow squash, cut into ½-inch chunks
- 2 medium-sized onions, chopped
- 1 1/2 cups milk
- 2 eggs
- 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
- 1/2 cup instant rice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
- Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
- In a large skillet, melt butter over medium-high heat. Add eggplant, squash, and onions, and saute 6 to 8 minutes, or until vegetables are slightly tender.
- Meanwhile, in a large bowl, combine milk, eggs, 1-1/2 cups cheese, the rice, salt, and pepper; mix well. Add vegetable mixture to egg mixture; mix well.
- Pour into prepared casserole dish then sprinkle remaining 1/2 cup cheese over the top and bake 50 to 55 minutes, or until rice is tender.
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 454
- Calories from Fat 281
- Total Fat 31g 48 %
- Saturated Fat 19g 96 %
- Trans Fat 0.7g 0 %
- Protein 18g 35 %
- Cholesterol 147mg 49 %
- Sodium 621mg 26 %
- Total Carbohydrates 28g 9 %
- Dietary Fiber 5.0g 20 %
- Sugars 9.6g 0 %
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